Quick & Easy Sausage Fried Rice

Main Ingredients

3 large eggs
2 cups cooked rice, cold (about 300 g), preferably day-old Day-old rice fries instead of steaming.
3.5 oz sausage, sliced or diced (about 100 g) Any fully-cooked sausage works.
3.5 oz carrot, small dice (about 100 g) Small dice matters—big pieces can feel undercooked.
2 tablespoons cooking oil, divided (30 ml)
1/8 teaspoon fine salt
1/8 teaspoon ground white pepper
1/2 teaspoon soy sauce (2.5 ml) Light seasoning to avoid dark spots.
2 tablespoons chopped green onions (about 15 g)

Preparation

Prep the rice: Break up the cold rice with clean hands or a fork so there are no compact clumps.

Cooking

Scramble the eggs: Heat a large skillet over medium heat. Add 1 tablespoon (15 ml) oil. Beat the 3 eggs in a bowl, then pour them in. Stir gently until the eggs are just set but still a little glossy. Transfer to a plate.
Brown the sausage: Add the remaining 1 tablespoon (15 ml) oil to the pan. Add the sausage and cook until lightly browned and crisp. If the pan looks dry, add a teaspoon of oil.
Stir-fry the carrots: Add the diced carrots and stir-fry until they brighten in color and lose their raw smell.
Fry the rice properly: Add the rice and spread it into an even layer. Let it sit 30–45 seconds without stirring to allow for toasting.
Season and finish: Sprinkle in salt and white pepper, and drizzle soy sauce around the edge of the pan, then toss well.
Return eggs + add green onions: Fold the cooked eggs back in, breaking them into bite-size pieces. Toss in the chopped green onions and stir-fry until fragrant.
Serve hot. Enjoy your fried rice while it’s still steamy.

Best served straight from the pan. Keep rice cold, let it toast a bit for best texture. Store leftovers properly.